I love muffins. They are quick to make, they are simple to make, they (usually) need just one bowl and they take less than 15 minutes to get into the oven. What’s not to love?
Most muffin recipes use at least one egg as a binder. But there are other ingredients that can be used for binding. And so here are some egg free blueberry muffins to prove my point.
The key to good muffins is not to stir them too much. If you mix everything completely and stir for too long, they get hard instead of being light and fluffy.
I love these egg free blueberry muffins because you can make mini ones or large ones. Whatever you choose, once cooked, you can wrap them individually in foil and pop them in a plastic bag or air-tight container and put them in the freezer. In the mornings take one out and pop it in a lunch box. By the time morning tea / lunch time comes around it will be defrosted and ready to eat.
They can be enjoyed with a spreading of jam – blueberry of course – and a cup of tea.
Like always, tag me in your photos if you share them to social media. Want me to make one of your favourites egg free? Leave a comment below and I’ll do my best to create a recipe for you.
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